Friday, February 19, 2016

Comfort Food @ Home | Pork Bone Soup Medley

One thing I can't resist buying whenever I'm in an Asian Supermarket meat section is a slab of pork bone. It s inexpensive and the possibilities are endless ... sinigang {Filipino sour soup}. gamjatamg {Korean spicy soup}. puchero {Spanish stew/soup}, etc. Here at home, I would normally cook a huge batch of pork bones to make soup stock then I would take the meat from the bones {which is very tender after boiling for an hour or so}.

Since we were experiencing very cold temperature {-32C/-29F} these past few weeks, comfort food was in order. I took some pre-cooked pork bone meat and broth from the fridge and combined it with a cup of this colorful mix of barley, lentils, peas and long grain rice. Tossed in some tomato paste, crushed some dried herbs, sprinkled salt, pepper and sugar.......

..... after an hour of simmering the concoction over medium heat {while I browse social media }  ... voila!.... delicious, hearty pork bone soup medley and a kitchen that smells heavenly and comforting.

Pork Bone Soup Medley


2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup soup medley {lentils, dried peas, barley, long grain rice}
1 1/2 cups pre-boiled pork bone meat {see recipe below}
4 tbsp tomato paste
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried sage
8 cups  pork bone broth {see recipe below}
1 tbsp sugar
salt and pepper


In a stock pot, saute 2 tbsp olive oil, garlic and onion over medium heat until onion is translucent
Add soup medley and coat with oil while stirring for a minute
Add pork bone meat, tomato paste and all the dried herbs. Cook for a minute while continue stirring
Pour in  pork bone broth. Mix well. Cover the pot and simmer for until grains and lentils are tender. Stir once in a while to prevent bottom from sticking.
Seasoned with sugar, salt and pepper.
Serve while hot.

To prepare pork bone soup stock, just combine 2 kilos of pork bone with a bit of meat on them, 15 cups of water {add more if you wish} 2 stalks of celery, 1 chopped onion and 1 carrot {cut in half}, salt and pepper in a huge stock pot. Boil over medium heat for an hour or until meat  is very tender. Strain to separate the stock which you can freeze, Take the meat from the bones which can also be frozen for future soup recipe. Discard bones and vegetables.

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